With an ice storm brewing I figured it was a good weekend for some classic comfort food. I had two ingredients in my kitchen I was anxious to use. 1: the chicken legs I bought a couple of months ago that were still sitting in the freezer and 2: the gorgonzola cheese I got for super cheap at the store the other day. After several hours browsing the Cooking Light website I decided on oven fried chicken and mac n cheese. Yum! We really liked the mac n cheese, the gorgonzola gives it a real kick (if you haven’t tried it before, it tastes a lot like blue cheese.) Tyler said the oven fried chicken was “nothing special.” It was good though, just kinda plain.
Oven Fried Chicken (original recipe from cookinglight.com)
1 cup low-fat buttermilk (didn’t have so I subbed 1 cup milk w/1 T lemon juice in it)
2 large egg whites, beaten
1 cup all-purpose flour (about 4 1/2 ounces)
1/3 cup cornmeal
1 teaspoon salt, divided
3/4 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
6 chicken drumsticks, skin on.
2 tablespoons canola oil
Preheat oven to 425°.Cover a large baking sheet with parchment paper. Combine buttermilk and egg whites in a shallow dish; stir well with a whisk. Combine flour, cornmeal, 1/2 teaspoon salt, black pepper, and red pepper in a separate shallow dish; stir well. Sprinkle chicken evenly with remaining 1/2 teaspoon salt. Dip chicken in buttermilk mixture; dredge in flour mixture.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 4 minutes on each side or until lightly browned. Place chicken on prepared baking sheet; lightly coat chicken with cooking spray. Bake at 425° for 30 minutes or until chicken is done.
Macaroni and 4 cheeses (original recipe from cookinglight.com)
1 pound uncooked medium elbow macaroni
1 (1-ounce) slice white bread (I used bread crumbs I already had on hand)
2 1/2 cups 1% low-fat milk (I used 2%)
2 bay leaves
1/4 cup all-purpose flour
1 cup (4 ounces) shredded reduced-fat extra-sharp cheddar cheese
1/2 cup (2 ounces) shredded Emmenthaler or Swiss cheese
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/2 cup (2 ounces) crumbled Gorgonzola cheese
3/4 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons minced fresh or 1/2 teaspoon dried rubbed sage
2 teaspoons butter or stick margarine, melted
Preheat oven to 400°.Cook pasta in boiling water 5 minutes or until almost tender. Drain and rinse with cold water. Place pasta in a large bowl.
Place bread in a food processor; pulse 10 times or until coarse crumbs form. Set aside.
Bring milk and bay leaves to a simmer in a small saucepan. Remove from heat; cover and let stand 5 minutes. Discard bay leaves. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a small bowl; gradually add milk, stirring with a whisk until well-blended. Return milk mixture to pan. Cook over medium heat until thick, stirring constantly with a whisk. Remove from heat. Add cheeses, salt, and pepper; stirring until cheeses melt. Pour cheese sauce over pasta; stir well. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Combine breadcrumbs, sage, and butter in a bowl; toss with a fork. Sprinkle breadcrumb mixture over pasta mixture.
Bake at 400° for 20 minutes or until thoroughly heated.